Meatballs with Fennel and Ricotta - Italian Main course

Ingredients

Ingredients for Meatballs with Fennel and Ricotta
  • 1 piece Chicken carcass
  • 0.5 piece Onion
  • 0.5 piece Celery
  • 0.5 piece Leek
  • 1 piece Bay leaf
  • 5 piece Black peppercorns
  • 1 piece Fresh thyme
  • 50 ml Olive oil
  • 2 piece Onions
  • 1 piece Bay leaf
  • 2 pint Full-fat milk
  • 1 pinch Sea salt
  • 2 piece Lemon
  • 100 g Butter
  • 50 g Fresh breadcrumbs
  • 500 g Pork mince
  • 100 g Finocchiona salami
  • 1 piece Eggs
  • 1 pinch Fennel seeds
  • 1 piece fresh rosemary
  • 1 piece Fresh oregano
  • 1 tbsp Olive oil
  • 1 piece Fennel bulb
  • 500 g Pork mince
    Alternative: beef mince
  • 100 g Butter
    Alternative: Vegetable oil

Instructions

  1. To make the ricotta, place the chicken carcass, onion, celery, leek, bay leaf, peppercorns and thyme into a large pot. Cover with 2 litres/3½ pints of water and bring to a boil. Reduce the heat and simmer for 2 hours.

  2. Strain the stock through a fine sieve lined with muslin and set aside to cool. This is your chicken stock.

  3. Heat the olive oil in a large pan over a low heat. Add the onions and bay leaf and cook gently for 30 minutes, or until the onions are very soft and golden-brown. Remove the bay leaf and set the onions aside.

  4. Meanwhile, to make the ricotta, heat the milk in a large saucepan over a medium heat until it reaches 90C. Season with the salt and stir in the lemon juice. The milk will begin to curdle.

  5. Remove from the heat and leave to stand for 10 minutes. Strain the mixture through a fine sieve lined with muslin. Gather the muslin around the ricotta and tie with string. Hang over a bowl and leave to drain for at least 30 minutes, or until the ricotta is firm.

  6. To make the meatballs, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and cook for 2-3 minutes, or until golden-brown and crisp. Set aside to cool.

  7. Place the pork mince, salami, egg, fennel seeds, rosemary, oregano and cooled breadcrumbs into a bowl and mix well. Season with salt and freshly ground black pepper.

  8. Roll the mixture into 24 small meatballs.

  9. Heat the olive oil in a large frying pan over a medium heat. Add the meatballs and cook for 5-6 minutes, or until golden-brown all over. Remove from the pan and set aside.

  10. Add the fennel bulb to the pan and cook for 5-6 minutes, or until softened. Add the cooked onions and chicken stock and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the sauce has thickened slightly.

  11. Return the meatballs to the pan and cook for a further 5 minutes, or until heated through.

  12. To serve, spoon the meatballs and sauce into bowls and top with the ricotta.

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